FAJITA CHICKEN MAC AND CHEESE
Made with sharp cheddar, creamy Gruyere cheese and succulent, Fajita seasoned chicken breast - this Chicken Mac and Cheese is sublime!
Provided by Mariam E.
Categories Main Dishes Pasta
Time 30m
Number Of Ingredients 21
Steps:
- Cook pasta al dente according to package instructions.
- Marinate the chicken and grill on a cast iron skillet or pan sear on any skillet. Cook 5-7 minutes on each side or until fully cooked (depends on the side of your the thighs). Once cooked, remove from heat, cover with foil and let it rest for 10 minutes.
- Dice the bell peppers and onions. Sauté in a large pan with 2 tbsps. of olive oil until tender. Transfer to a bowl and set aside.
- In the same pan, melt the butter. Once the butter melts, add in the flour and whisk until well combined. Then gradually add in the milk and broth while whisking continuously to create a smooth creamy texture.
- Let the sauce cook on medium-low heat for about 1-2 minute while continuing to whisk slowly. Then add in the spices, salt and mix again to blend well. Add in the cheese gradually and continue to whisk until the cheese melts completely and the mixture cooks for another 2-3 minutes on medium-low heat.
- Cube up the chicken, and add in the cooked pasta, chicken and the peppers. Mix together to coat well with the sauce. Cover and cook on low heat for another 3-5 minutes.
- Remove from heat, garnish with cilantro, sliced Jalapenos and enjoy!
Nutrition Facts : Calories 711 kcal, Carbohydrate 39 g, Protein 32 g, Fat 47 g, SaturatedFat 23 g, Cholesterol 155 mg, Sodium 960 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
CHICKEN FAJITA MAC AND CHEESE
Chicken fajita mac and cheese is such a fun way to combine two yummy dishes! It's pure comfort with a little heat for cold nights.
Provided by Jeanie and Lulu's Kitchen
Categories Pasta Quick and Easy Weeknight Dinners Comfort Food Nut-Free Shellfish-Free Egg-Free Soy-Free Entertaining Fall Winter Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Classic Tomato-Free Stove
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Get out a large skillet with deep sides and heat the Olive Oil (1 dash) in it over medium high heat. Brown the Boneless, Skinless Chicken Breast (1 pound) in it until it is cooked through.
- Add the Red Bell Pepper (1), Green Bell Pepper (1), and Onion (1). Let them become soft and fragrant for another 2 minutes or so.
- While that all cooks, season everything with 1 teaspoon of the Taco Seasoning (1 teaspoon), Garlic Powder (1/2 teaspoon), Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch).
- Pour in the juice from the Lime (1) as well. Let the whole mixture simmer together in the lime juice for another 2-3 minutes, then remove it to a plate and set it aside.
- Add the Butter (6 tablespoon) and All-Purpose Flour (6 tablespoon) to the same pan and whisk them together thoroughly until it becomes a thick, golden mixture.
- Slowly pour in the Milk (3 cup) while you keep whisking, then add the remaining Taco Seasoning (1/2 teaspoon) and Dijon Mustard (1 teaspoon). Turn the heat down to medium and let the sauce simmer for 6-8 minutes, whisking it often. It should become thick and luscious.
- In the meantime, get a pot of water on and bring it to a boil for the Medium Pasta Shells (1 pound). Cook it until tender for about 7-8 minutes. Drain it and set it aside for just a minute. The sauce should be done at this point.
- Whisk in the Cheddar Cheese (6 ounce) and Smoked Gouda (4 ounce) until it is a smooth, gorgeous and cheesy sauce.
- Stir the chicken, pepper and onion mixture back in too. Finally, stir the pasta in thoroughly to get coated in the cheese sauce. Scoop it into bowls and serve immediately!
Nutrition Facts : Calories 124 calories, Protein 7.1 g, Fat 5.3 g, Carbohydrate 12.7 g, Fiber 0.7 g, Sugar 2.0 g, Sodium 101.9 mg, SaturatedFat 3.0 g, TransFat 0 g, Cholesterol 22.5 mg, UnsaturatedFat 1.2 g
CHEESY CHICKEN FAJITAS
Cook up chicken strips, garlic, green peppers and onions for Cheesy Chicken Fajitas. Cheesy Chicken Fajitas feature warm tortillas with shredded cheese.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cook chicken and garlic in large skillet sprayed with cooking spray on medium-high heat 5 min., stirring frequently.
- Add peppers and onions; cook and stir 4 to 5 min. or until chicken is done and vegetables are crisp-tender.
- Spoon 1/4 cup each chicken mixture and cheese down center of each tortilla; fold in sides to enclose filling.
Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 510 mg, Carbohydrate 21 g, Fiber 3 g, Sugar 1 g, Protein 15 g
BUFFALO CHICKEN MAC AND CHEESE
I saw my local ballpark was introducing Buffalo chicken mac and cheese and thought it was a great idea! This is what I whipped up. Serve with celery sticks and beer. Let me know what you think.
Provided by Matt R
Categories Main Dish Recipes Pasta Chicken
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
- Cut wings and legs off rotisserie chicken. Skin and bone wings and legs; chop or shred dark meat into bite-size pieces.
- Melt butter in a large Dutch oven over medium heat. Whisk in flour gradually until a thick paste forms. Cook until golden, about 1 minute. Pour in milk, whisking constantly, until thickened and bubbling, about 5 minutes. Continue to cook until sauce is smooth, about 1 minute more. Reduce heat and season sauce with black pepper.
- Stir Cheddar and Monterey Jack cheese into the sauce until melted and combined. Stir in hot sauce, adjusting to reach desired level of spiciness. Add blue cheese, chicken, and macaroni; mix well to combine.
Nutrition Facts : Calories 780.7 calories, Carbohydrate 51.7 g, Cholesterol 157.1 mg, Fat 41.9 g, Fiber 2 g, Protein 47.3 g, SaturatedFat 22.5 g, Sodium 977.8 mg, Sugar 6.3 g
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- In a smal bowl combine the ingredients for the marinade: lime juice, vegetable oil, Worcestershire sauce, 1 tablespoon ground cumin, 1 tablespoon chili powder, 1 tablespoon fresh chopped cilantro, minced garlic,1 teaspoon brown sugar, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon cayenne pepper, 1/4 teaspoon red pepper flakes.
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- When the chicken and vegetables are done marinating, grill the chicken until it reaches an internal temperature of 165 degrees. Remove from the grill and allow to rest.
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